Jim Hillibish: Celebrate St. Paddy’s Day with Irish beer recipes

Thursday

Mar 13, 2014 at 12:01 AMMar 14, 2014 at 9:40 AM

By Jim HillibishMore Content Now

The Irish love their beer, but not all of it goes to drinking.The foamy fermentation is a flavor driver in a number of traditional Irish recipes, especially the Irish stew served after Mass on St. Patrickís Day.Irish beef stew differs from English or American stew by serving it atop separately cooked potatoes. The mashed spuds become a sop for the gravy. Thatís the essence of colcannon, mashed potatoes with leeks and butter shaped into a boat to hold the stew. If you try this, you might not eat stew any other way.Another version of colcannon is as a potato side dish without the stew. Some add crumbled, fried bacon and boiled, chopped cabbage. Irish beer bread is a simple but satisfying quick bread. Feel free to add more sugar if you like it sweeter. If the colcannon does not suit you, ladle the stew over warm slices of this flavorful bread. Otherwise serve with butter and marmalade for an authentic Irish taste.IRISH BEER STEW3 pounds beef chuck roast 3 tablespoons flour2 tablespoons olive oil12 ounces dark beer, such as Guinness1 cup onion, chopped1 cup carrots, sliced1/2 cup parsnips or turnips, peeled and sliced2 cloves garlic, minced3 bay leaves1 teaspoon thyme1 teaspoon saltFreshly ground pepperTrim fat from beef and cut into 1/2-inch cubes. Dust cubes with flour. Heat olive oil in stew pot and brown beef. Add beer and stir until gravy forms. Add remaining ingredients and simmer covered for an hour or until beef is tender. Adjust gravy with more beer if necessary. While the stew cooks, make the colcannon.IRISH COLCANNON2 1/2 pounds potatoes, peeled and quartered1 1/2 cups chopped leek whites1 cup milk1 pinch ground maceSalt and pepper to taste1/4 cup butter, meltedBoil potatoes until tender, about 20 minutes. Simmer leeks in milk with mace for 10 minutes. Drain potatoes and mash, adding milk and leeks to the consistency you desire.Mound on plates, creating a well in the center. Add butter. Ladle stew over potatoes and serve.Optional: Crumble 2 slices of fried bacon over the stew. Garnish with fresh, chopped parsley.Serves 6.IRISH BEER BREAD 3 cups flour, white or whole wheat3 teaspoons baking powder1/2 teaspoon baking soda1 to 4 tablespoons sugar, to taste4 tablespoons melted butter1 1/2 cups dark beerGrease a 9-by-5 inch loaf pan. Mix flour, baking powder, soda, sugar, 3 tablespoons of the melted butter and the beer, stirring until smooth. Pour into baking pan, drizzle with remaining butter.Bake 45 to 50 minutes at 375 F or until an inserted toothpick comes out clean. Remove and let sit in pan for five minutes. Then turn out onto a rack to cool.Makes 1 loaf.Reach Jim at 330-580-8324 or jim.hillibish@cantonrep.com.